boliche cut 1

Birthday Celebration Part 3 – Boliche

October 4, 2013Danita

boliche cut 1

This week I’ve been talking about how we celebrate birthdays.  So far I talked about where we went out to eat and the birthday cake. Now it’s time for the Birthday Meal at home.  

Since most of our Birthday Traditions involve food, we can’t do ALL of them on the same day.  We went out for dinner on his birthday, so we had to plan the “at home birthday meal” for another day.  My daughter and I had a big face painting gig (yes, that’s what they are actually called) on Saturday and we have lunch with our church family on Sunday, so the birthday meal had to wait until Monday.  

My husband almost always requests the same meal….Boliche (Bo-lee-chee).  You may be asking, “What is Boliche?”  It’s a Cuban Roast made with Eye Round, stuffed with Chorizo sausage (also Cuban) and ham.  I had never heard of it until I met my husband.  He grew up in Tampa where there are a lot of Cuban restaurants. When his family moved away, his mom learned to make some of their favorite Cuban dishes. This is one of them. 

I must tell you…this does not fall into the “quick and easy” dishes I often post.  It is a little more involved and takes a while to cook. Also, there are a lot of picture here to help explain the process…most involving raw meat.  My husband thinks raw meat pictures are a little …well, gross…but it’s sometimes easier to show things than try to explain them.  

Also, we have lived in areas of the country where it was hard to find Chorizo, so depending on where you live you may have to ask around.  Now, I live in Texas and it’s at all the stores…Yeah! (though Mexican chorizo seems to taste a little different than Cuban chorizo)

Here’s the Recipe:

(Ingredients listed in printable recipe at bottom)

Preheat oven to 275 degrees

Boliche cut

First, with a long, sharp knife cut an “x” shape into the wider end of the eye round roast

boliche 2

DO NOT cut all the way through, your stuffing will leak out the back if you do

This forms a pocket which will be stuffed with ham and chorizo

Boliche stuffing

Alternating, stuff roast with ham and chorizo

It needs to be packed in pretty tightly.  I use the handle of a wooden spoon to pack it

boliche with stuffing

Depending on how large your roast is, you may not use all the ham and chorizo

Both ham and chorizo freeze well so they can be used again later

Sprinkle liberally on all sides with salt, pepper and garlic

boliche browned

Brown all sides of roast in hot oil, being careful not to “squeeze” out stuffing when turning

boliche with bacon

Wrap browned roast in bacon

Wrap and seal roast tightly with foil

Place in shallow baking dish and bake for 1 hr per pound on 275 degrees

boliche cut 2 (1)

When done remove from foil and slice

The drippings from the roast can be made into gravy

We serve this with traditional Cuban Black Beans and Yellow Rice.  I’ll get around to posting the black beans eventually.

Tomorrow, last but not least….The Present… which did not come from the Amazon wish list he emailed me!

Boliche
Traditional Cuban eye round roast stuffed with ham and chorizo
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Ingredients
  1. Eye Round Roast
  2. Chorizo-1 package
  3. Diced ham - 1 package
  4. Salt
  5. Pepper
  6. Garlic
  7. Bacon- enough to wrap roast
Instructions
  1. Preheat oven to 275 degrees
  2. With a long, sharp knife cut an "x" shape into the wider end of the eye round roast
  3. Do not cut all the way through the roast
  4. This forms a pocket in which to stuff ham and chorizo
  5. Alternating, stuff roast with ham and chorizo
  6. It needs to be packed in pretty tightly
  7. Depending on how large your roast is, you may not use all the ham and chorizo
  8. Both ham and chorizo freeze well so they can be used again later
  9. Sprinkle liberally on all sides with salt, pepper and garlic
  10. Brown all sides of roast in hot oil, being careful not to "squeeze" out stuffing when turning
  11. Wrap browned roast in bacon
  12. Wrap and seal roast tightly with foil
  13. Place in shallow baking dish and bake for 1 hr per pound on 275 degrees
Notes
  1. To pack the stuffing I use the handle of a wooden spoon.
  2. Amount of ingredients needed depends on the size of roast. I was only making about a 3 lb roast so I used about 1/3 of the bag of ham and chorizo.
  3. Gravy can be made from roast dripping.
  4. Mix about 1 tablespoon flour with about 1/4 cup water
  5. In skillet bring drippings to boil, add flour and water a little at a time whisking continually until thickened
O Taste and See https://otasteandseeblog.com/

 

This post linked with A Dose of Paige 

 

 

5 Comments

  • Shauna {The Best Blog Recipes}

    October 4, 2013 at 1:24 PM

    I’m coming to your house when it’s my birthday for dinner, ok 🙂 This looks really delicious! Pinned!

    Shauna
    http://thebestblogrecipes.com/

    –> all bloggers are also welcome to join us @ The Weekend re-Treat Link Party every Fri-Sun where all family friendly blog posts are welcome!

    1. Danita

      October 5, 2013 at 8:41 AM

      We LOVE company…and even better if we can celebrate something…Come on over! Thanks for the fb Daily Blog Boost.

  • Elaine

    October 4, 2013 at 12:30 PM

    This makes me homesick for Tampa as well as hungry. I can just taste the boliche. Yum!!

  • Margaret

    October 4, 2013 at 10:20 AM

    Looks really good! I’ve never stuffed a roast or anything else for that matter. I always wanted to try. Thanks for the recipe and pictures. Pinning.

    1. Danita

      October 5, 2013 at 8:42 AM

      Thanks for pinning and for stopping by. Have a great weekend!

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